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1
Preheat oven to 350 degrees Fahrenheit.
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2
In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
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3
Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
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4
Add the onions, parsley and garlic and saute 1 minute.
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5
Stir in the flour and blend well.
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6
Add the vermouth or dry white wine.
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7
Stir over medium heat until thickened.
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8
Season with salt and pepper to taste.
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9
Remove mushroom mixture from skillet and set aside.
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10
In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
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11
Remove from heat.
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12
Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
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13
Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
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14
Place a chicken breast in the lower half of the phyllo.
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15
Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
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16
Fold up the sides of the phyllo over the chicken, envelope style.
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17
Repeat with remaining chicken breasts.
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18
Place on a baking sheet, seam side down, and brush with butter.
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19
Bake for 35 minutes, or until browned.
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20
NOTES :
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21
Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
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22
To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.
